Savory
Miso Soup
Miso soup is the staff of life. You may con-
sider this an exaggerated statement – but it’s
not considered that way in my homeland. In
Japan, miso soup is very traditional, and yet
it is still considered a nutritionally important,
modern staple food.
MAKES 4 SERVINGS
For the soup:
4 cups of kombu dashi
1 cup onion, thinly sliced
½ cup carrots, sliced into rounds or julienned*
1 collard or kale leaf, cut into ½-inch pieces,
stems chopped separately*
4 teaspoons barley miso*
2 tablespoons scallion, parsley, chives or
watercress, chopped for garnish
To make the soup:
1. In a soup pot over medium-high heat,
combine the kombu dashi and onions.
Bring to a boil, reduce heat to low and
add the carrots. Simmer until carrots and
onions are tender about 5 to 8 minutes.
2. Add the green stems and simmer for 1
minute. Add green leaves and simmer for
another minute.
3. In a suribachi or bowl, combine the miso
and ¼ cup of soup broth from the pot. Com-
bine until creamy. Gently stir mixture into the
soup and simmer for 2 minutes. Taste soup
and add more miso if needed, but not so
much that the soup becomes too salty. Miso
should mingle with the fl avor of the soup
Food is medicine
and enhance but not overpower it.
4. Reduce fl ame to very low so it does not
Soup is nourishing food. Elegantly representative
boil. (Do not boil miso as the benefi cial
of the ancient seas in which life began, soup at the
bacteria and enzymes will be destroyed by
intense heat.)
beginning of a meal is relaxing and stimulating to
the appetite. Soup is simple to make and easy to
5. Transfer to serving bowls and sprinkle
digest. In macrobiotic cooking we recommend
with garnish.
having about 5 to 10% (by weight) of our daily
*It is recommended to change the veg-
food in the form of soup (1 to 2 cups, once or
etables and quantity of miso in the soup ac-
cording to the season and weather: Summer
twice a day) made with sea vegetables (wakame
(hot): more greens or seasonal vegetables,
or kombu), land vegetables, grains, and beans. like corn, and less miso. Winter (cool/cold):
more root vegetables and more miso.
26 Organic Shopper Winter 2010
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